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Picture of Black Bean, Cucumber, and Feta Salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4929 kcal 246 %
  • Fat 103 g 159 %
  • Saturated 32 g 159 %
  • Carbs 754 g 251 %
  • Fiber 185 g 739 %
  • Protein 276 g 553 %
  • Cholesterol 134 mg 45 %
  • Sodium 4110 mg 171 %
  • Calcium 2285 mg 228 %
  • Magnesium 2081 mg 495 %
  • Potassium 18031 mg 384 %
  • Iron 62 mg 344 %
  • Zinc 48 mg 434 %
  • Phosphorus 4708 mg 673 %
  • Vitamin A 244 µg 27 %
  • Vitamin C 32 mg 35 %
  • Thiamin (B1) 11 mg 903 %
  • Riboflavin (B2) 4 mg 282 %
  • Niacin (B3) 25 mg 156 %
  • Vitamin B6 4 mg 319 %
  • Folate equivalent (total) 5273 µg 1318 %
  • Vitamin B12 3 µg 106 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 11 mg 74 %
  • Vitamin K 261 µg 218 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Black Bean, Cucumber, and Feta Salad

Ingredients

  • 6 cups Pressure-Cooker Black Beans
  • 1 medium seedless cucumber, cut into ¼-inch pieces
  • 4 ½ ounces crumbled feta (1 cup)
  • ⅓ cup chopped cilantro, plus more for serving
  • 3 scallions, thinly sliced
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice, plus wedges for serving
  • Kosher salt and freshly ground pepper

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